The Recipe

In this episode, Theo is joined by the brilliant Jack Stein, chef director of the Rick Stein Group and a passionate advocate for sustainable seafood. Growing up in Padstow surrounded by fishing boats, fresh crab, and his father's legendary seafood restaurant, Jack's journey has taken him from the kitchens of Michel Bras in France to building a thriving restaurant empire across Cornwall whilst championing British fish and sustainable fishing practices. With deep roots in Cornwall's fishing community and a commitment to preserving culinary traditions, Jack represents the next generation of the Stein legacy.

Jack prepares his beloved Cornish Crab Linguine, his mum Jill's favourite dish and a modern twist on a classic Italian recipe. Using sweet Cornish crab meat from local fishermen in Padstow, a simple base of shallots, garlic, tomatoes, lemon juice, and quality olive oil, with a clever addition of gochujang for warmth and depth, and squid fish sauce for that umami punch reminiscent of ancient Roman garum. This dish beautifully encapsulates Jack's cooking philosophy - simple, ingredient-led food that respects tradition whilst embracing global influences and celebrates the incredible seafood landed on Cornwall's shores every day.

You can find Jack's full Cornish Crab Linguine recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to visit one of the Rick Stein restaurants to experience their commitment to sustainable British seafood.

The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.

Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.

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The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Thuy Diem Pham, chef, author, and one of the leading voices in Vietnamese cuisine. Born in a rural village in southern Vietnam and raised in the UK, Thuy's journey is a testament to the power of heritage, family, and cooking with love. From opening her own Vietnamese restaurant to becoming a consultant for Baxter Storey and writing three cookbooks, Thuy is championing authentic Vietnamese cooking whilst making it accessible and inspiring for home cooks everywhere.

Thuy prepares her beloved Bun Ga Hue, a traditional chicken noodle soup from the Midlands of Vietnam - a regional twist on Vietnam's national dish, pho. Using corn-fed chicken gently poached for clarity, charred onions and ginger for depth, aromatic lemongrass and star anise, fresh pineapple for natural sweetness, and a punchy lemongrass chili oil made with crispy shallots, garlic, and annatto seeds, this dish beautifully encapsulates the five essential tastes of Vietnamese cuisine - hot, sour, sweet, aromatic, and pungent. Finished with rice noodles, vibrant herbs including Thai basil and morning glory (water spinach), and a generous squeeze of lime, this recipe is comfort food at its finest whilst being naturally healthy and nourishing.

Throughout the episode, Thuy shares her remarkable journey from growing up as a rice farmer's daughter in rural Vietnam to moving to the UK at seven and a half without speaking a word of English, her father's insistence on preserving their Vietnamese heritage through language and food, and why clarity in broth-making is an art form that requires patience and love. She discusses the regional differences in Vietnamese cuisine from north to south, the French influence on dishes like pho and Vietnamese stew, why her grandmother would stand for 15 hours making noodles as her way of saying "I love you," and the importance of using natural ingredients like pineapple and coconut water to tenderise meat and add sweetness. Thuy also opens up about her mission to preserve Vietnamese recipes for the next generation, her role as a consultant chef, and why shrimp paste is the most underrated umami ingredient in her kitchen.

You can find Thuy's full Bun Ga Hue recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her three cookbooks for more inspiring Vietnamese recipes.

The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.

Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.

Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)

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The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Max La Manna, chef, best-selling author, and sustainability advocate who is pushing the boundaries of what low-waste plant-based cooking can be. With over a billion views across his recipe videos, Max is a leading voice in the movement to make delicious food with less waste. From his early days growing up in his father's quick-service restaurants to discovering the shocking reality of food waste at an Australian farmer's market, Max's journey is a testament to the power of creativity, frugality, and cooking with purpose.

Max prepares his ingenious Broccoli Stem Tartare, a dish that transforms one of the most wasted ingredients in our kitchens into something spectacular. Using every component of the broccoli stem - peeled, pickled, diced, dehydrated into powder, and even blowtorched - alongside a punchy tartare sauce made with Dijon mustard, white miso, capers, shallots, and quality olive oil, all finished with crispy sourdough breadcrumbs. This recipe beautifully encapsulates Max's cooking philosophy - taking humble, overlooked ingredients and making them the star of the plate whilst celebrating bold flavours, varied textures, and zero waste.

Throughout the episode, Max shares his remarkable journey from working in hospitality in all shapes and forms to becoming a social media sensation with his "Taste Not Waste" movement. He discusses the shocking reality that we waste 20 million slices of bread a day in the UK, why planning your meals and taking a photo of your fridge before shopping can save money and reduce waste, the importance of using your freezer as a powerful tool, and why cooking seasonally is not just better for flavour but also for your wallet. Max also opens up about his passion for teaching the next generation, visiting regenerative farms in Gloucestershire, making homemade kombucha, and why "perfectly imperfect" is his mantra for life and cooking.

You can find Max's full Broccoli Stem Tartare recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out his best-selling cookbook You Can Cook This for more inspiring low-waste recipes.

The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.

Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.

Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)

Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/)

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The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Gigi Grassia, chef, nutritional coach, and a leading voice in modern plant-based cooking. With a thriving online community and her debut cookbook Plant Protein, Gigi is championing high-protein vegan dishes that are comforting, colourful, and full of heart. From her small village in Verona to studying in Hong Kong, running ultramarathons, and building a devoted following online, Gigi's journey is a testament to the power of creativity, curiosity, and cooking with love.

Gigi prepares her beloved Hearty Pasta e Fagioli, a traditional dish from the Cucina Popolare passed down from her Nonna Paola in Naples. Using simple, wholesome ingredients including borlotti beans, a classic sofrito of onion, carrot, and celery, fresh rosemary, a touch of chilli, spinach, and quality durum wheat pasta cooked directly in the broth, this one-pan wonder is comfort food at its finest. Finished with a sprinkle of nutritional yeast for added protein and that irresistible cheesy flavour, this recipe beautifully encapsulates Gigi's cooking philosophy - plant-based food that's nourishing, accessible, and rooted in tradition whilst embracing global influences.

Throughout the episode, Gigi shares her remarkable journey from leaving Italy at 19 to studying in Germany and Hong Kong, her transformative decision to go vegan four years ago, and how she's successfully combined her passions for fitness, nutrition, and cooking. She discusses the importance of whole food plant proteins, the misconceptions around vegan diets and protein intake, her experience running ultramarathons on a plant-based diet and why food education and creativity are essential to building a healthy relationship with what we eat. Gigi also opens up about her Italian heritage, the influence of both her Northern and Southern Italian family traditions, taking cooking classes whilst travelling, and why making food fun and flavourful is the key to inspiring others.

You can find Gigi's full Hearty Pasta e Fagioli recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to check out her debut cookbook Plant Protein for more vibrant, high-protein vegan recipes.

The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.

Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.

Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)

Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/)

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The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.

In this episode, Theo is joined by the brilliant Ben Ebbrell, classically trained chef and co-founder of Sorted Food, one of the world's biggest online food communities with over 2.9 million subscribers. From his humble beginnings washing pots in a pub kitchen at 16 to building a global platform that's changed the way millions cook at home, Ben's journey is a testament to the power of making cooking fun, creative, and inclusive.

Ben prepares his beloved Classic Fish Pie, the very first dish he ever cooked for his family at age 12 - a hearty bowl of nostalgia that's stayed with him for 25 years. Using a generous combination of cod, smoked haddock, and prawns, loads of wilted spinach, soft-boiled eggs, and a rich creamy sauce made with a classic sofrito base, bay leaf, mustard, lemon zest, and fresh parsley, all topped with buttery mashed potato crisped to golden perfection. This is comfort food at its finest - simple, accessible, and designed to bring people together around the table.

Throughout the episode, Ben shares his remarkable journey from studying Culinary Arts Management to launching Sorted Food with university friends, his passion for sustainability and zero-waste cooking, and why food education matters now more than ever. He discusses the importance of seasonal cooking, how to make the most of your fridge to avoid waste, the launch of Sorted Kids to help children build better relationships with food, and the revolutionary meal planning app Sidekick that's helping home cooks save money whilst eating brilliantly. Ben also opens up about cooking for Andrew Lloyd Webber, growing vegetables on his allotment during lockdown, and why feeding people is one of life's greatest gifts.

You can find Ben's full Fish Pie recipe on the Filippo Berio website at www.filippoberio.co.uk/theo, and be sure to subscribe to Sorted Food on YouTube and check out the Sorted Foundation to learn more about their mission to drive positive change through food education.

The Recipe podcast is hosted by Theo Randall, Chef Patron at the Theo Randall Cucina Italiana. In each episode we meet a special guest who loves food, and they'll tell us all about their favourite recipe as we celebrate the stories behind the dishes that define us.

Please do subscribe, follow, and share the podcast wherever you listen so you never miss an episode; and for more delicious stories and inspiring dishes.

Follow The Recipe with Theo Randall: /therecipe.podcast (https://www.instagram.com/therecipe.podcast/)

Follow Filippo Berio: /filippoberio_uk (https://www.instagram.com/filippoberio_uk/)

Follow Theo Randall: /theo.randall (https://www.instagram.com/theo.randall/)

The Recipe with Theo Randall is a Listen To This Production for Filippo Berio.